Apple pie with bee sting

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø). For the dough mix 250 g flour, icing sugar and 1 pinch of salt and sieve onto the work surface. Add 125 g butter in small pieces and knead with your hands briefly to a crumbly mass.

2. 2

   Add the egg and 1 tablespoon of milk and knead everything briefly into a dough - small pieces of butter may still be visible. Roll out on a floured work surface until round (approx. 30 cm Ø) and line the mould with it, pressing up a small edge.

3. 3

   Chill for about 30 minutes.

4. 4

   For the apple filling, peel and quarter the apples, remove the core. Roughly dice apples. Stir pudding powder, 3 tbsp. sugar, 1 tsp. cinnamon and 5 tbsp. apple juice until smooth. Boil up the rest of the juice. Stir in the pudding powder, bring to the boil again and stir in the apples.

5. 5

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Pour apple mixture into the mould on the bottom. Bake in the hot oven on the lower shelf for about 1 hour.

6. 6

   For the bee sting mixture, melt 75 g butter, 75 g sugar and honey in a pot. Stir in almonds, bring to the boil. Stir in 3 tablespoons of milk and remove from the heat. After about 30 minutes baking time, spread the bee sting mixture on the cake and bake until done.

7. 7

   Remove and let it cool down (tip: it is best to let it cool down for one night in the refrigerator). Serve with: lightly whipped cream.

Nutrition Facts

KCAL
410 kcal

CARBS
44 g

FATS
22 g

PROTEINS
6 g